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The Lorne sausage, also known as square sausage, flat sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. [1] Although termed a sausage , no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block.
In Scotland there are some distinctively Scottish elements of the full breakfast which include Scottish style or Stornoway black pudding, Lorne sausage (sometimes called "square sausage" for its traditional shape), Ayrshire middle bacon and tattie scones. Occasionally haggis, white pudding, fruit pudding [24] or oatcakes are included. [25] [26 ...
Hot Italian sausage, corn and shallots are cooked together, with the sausage imparting a ton of flavor. The pasta gets tossed with mascarpone and chili paste for an ultra-creamy texture.
They are generally unleavened and thin. They are traditionally served hot, and cold potato scones are often reheated by toasting or frying. They are often served as part of the full Scottish breakfast with fried eggs, bacon and Lorne sausage. Alternatively, they are eaten in a roll, usually accompanied with either Lorne sausage, bacon, or fried ...
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A plate of sausage, mash, onions, and peas served at a pub in Epping, Essex, England This dish, even when cooked at home, may be thought of as an example of pub grub , meaning it is relatively quick and easy to make in large quantities.
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Though it is sometimes said that Lorne sausage is named after him, [9] [10] [11] advertisements for Lorne sausage have been found in newspapers as early as 1896, [12] [13] and both the sausage and Lorne himself seem to have taken their names from the Scottish region.